1 MARINATED MUSHROOM AND BLUE CHEESE SALAD
SALAD SERVES 4/MARINATED MUSHROOM RECIPE MAKES ENOUGH TO FILL A 500ML CONTAINER
KEEP ON TRACK per serving
FAT 32G CARBS 7G PROTEIN 10G
FOR THE MARINADE
250ml (1 cup) olive oil
60ml (¼ cup) red wine vinegar
10ml (2 tsp) erythritol (optional)
1 small onion, chopped finely
2 garlic cloves, chopped finely
4 thyme sprigs
2 rosemary sprigs
2 bay leaves salt and freshly ground black pepper
400g portobello mushrooms, cleaned
1 x 500ml glass container with a tight-fitting lid
FOR THE SALAD
50g mixed salad leaves, washed
125g blue cheese, crumbled
50g walnuts, toasted
100g marinated mushrooms
1. Combine the ingredients for the marinade in a saucepan and heat over medium heat. Season with salt and black pepper.
Lower the heat and add the mushrooms. Cook for 7–10 minutes. The mushrooms will soften further in the marinade, so do not overcook them. Ladle the mushrooms into the glass container while
